Fermented Wild Ginseng by <i>Rhizopus oligosporus</i> Improved <span style="font-variant: small-caps">l</span>-Carnitine and Ginsenoside Contents
Ganghee Lee,
Thi Thanh Hanh Nguyen,
Tae Yun Lim,
Juho Lim,
Byeongsu Park,
Seonmin Lee,
Il-Kyoon Mok,
Kunal Pal,
Sangyong Lim,
Doman Kim
Affiliations
Ganghee Lee
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
Thi Thanh Hanh Nguyen
Institute of Food Industrialization, Institutes of Green Bio Science & Technology, and Center for Food and Bioconvergence, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
Tae Yun Lim
Department of English, Hongik University, Seoul 04066, Korea
Juho Lim
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
Byeongsu Park
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
Seonmin Lee
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
Il-Kyoon Mok
Institute of Food Industrialization, Institutes of Green Bio Science & Technology, and Center for Food and Bioconvergence, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
Kunal Pal
Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
Sangyong Lim
Radiation Research Division, Korea Atomic Energy Research Institute, Jeongeup 56212, Korea
Doman Kim
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Korea
We conducted this study to investigate the beneficial effects of Rhizopus oligosporus fermentation of wild ginseng on ginsenosides, l-carnitine contents and its biological activity. The Rhizopus oligosporus fermentation of wild ginseng was carried out at 30 °C for between 1 and 14 days. Fourteen ginsenosides and l-carnitine were analyzed in the fermented wild ginseng by the ultra high pressure liquid chromatography–mass spectrometry (UPLC–MS) system. Our results showed that the total amount of ginsenosides in ginseng increased from 3274 to 5573 mg/kg after 14 days of fermentation. Among the 14 ginsenosides tested, the amounts of 13 ginsenosides (Rg1, Rb2, Rb3, Rc, Rd, Re, Rf, Rg2, Rg3, Rh1, compound K, F1 and F2) increased, whereas ginsenoside Rb1 decreased, during the fermentation. Furthermore, l-carnitine (630 mg/kg) was newly synthesized in fermented ginseng extract after 14 days. In addition, both total phenol contents and DPPH radical scavenging activities showed an increase in the fermented ginseng with respect to non-fermented ginseng. These results show that the fermentation process reduced the cytotoxicity of wild ginseng against RAW264.7 cells. Both wild and fermented wild ginseng showed anti-inflammatory activity via inhibition of nitric oxide synthesis in RAW264.7 murine macrophage cells.
